Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp red pepper flakes
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 parmesan rind
  • 1 lb refrigerated cheese tortellini
  • 2 cups cooked chicken breast, shredded
  • 3 cups fresh baby spinach, packed
  • 1 cup half-and-half
  • 1/2 cup freshly grated parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil and butter in a 6-quart Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté until onions are translucent and carrots have softened, approximately 6–8 minutes.
  2. Add the minced garlic, dried oregano, thyme, red pepper flakes, salt, and pepper. Stir constantly for 60 seconds until fragrant.
  3. Pour in the chicken broth and add the parmesan rind. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10 minutes to infuse the flavors.
  4. Increase heat to medium-high to bring the broth back to a low boil. Add the refrigerated tortellini and cook according to package instructions (usually 3–5 minutes) until tender.
  5. Reduce heat to low. Remove the parmesan rind. Stir in the shredded chicken, fresh baby spinach, half-and-half, and grated parmesan cheese. Stir until the spinach is wilted and the cheese is fully melted.
  6. Remove from heat and stir in the fresh lemon juice. Adjust seasoning with additional salt or pepper if desired and serve immediately.